Wine Tasting Tips
All tips tagged wine tasting ✕
The design of the glassware used when tasting wines is not arbitrary. Its tulip-like shape helps to trap wine odors. Optimal wine tasting glassware will be thin so that the heat of a taster’s hand can warm it if necessary, and clear in order to accurately show wine color. Read More
The term "legs" or "tears" refers to the thin streams of liquid that trail down the inside surface of the wine glass after wine is sipped. Read More
Optimal wine tasting temperatures are as follows - Sparkling wines and sweet wines: 45-50˚F (7-10˚C), Dry white and rosé wines: 50-60˚F (10-15˚C), Light-bodied red wines: 55-65˚F (13-18˚C), Full-bodied red wines: 62-68˚F (17-20˚C)
Wide-ranging variations in wine’s style, flavor & other attributes can negatively affect a wine depending on which one you may have tasted before it. Standard wine-tasting order is designed so that no wine suffers poor representation due to its placement in the tasting sequence. Read More
Setting is key for an optimal wine tasting experience. Holding tastings in the morning ensures freshness of tasters’ minds & palates. When possible, hold tastings in areas lit by natural light, with no extraneous odors (cologne, food, smoking, etc), noises or visual distractions.
Because sight is the first sense we use to examine a wine, the color present in your glass can reveal a lot about the wine. Read More
When arranging a wine tasting, be prepared to serve wines at about the same temperature at which you'd serve them with food courses. Read More
If you plan to taste several wines in succession, it can be helpful to begin with a sensory evaluation of each one. Read More
To the chagrin of many a taster, in order to evaluate wines with optimal accuracy, it is best to spit out the wine after tasting. Alcohol consumption can dull or otherwise alter your palate's perceptions.